Cast Iron Skillet Miso Soy Sauce Honey Corn
Servings: 4 servings
Calories:
Corn means summertime to me! Start with six ears of freshly husked corn, which yielded about 4 cups or enough to serve four people. By toasting the kernels in a cast iron skillet, you can develop a nutty taste. Savory white miso and soy sauce add a deep richness to the corn. A touch of honey brings the dish together by subtly accentuating the corn's sweetness. Garnish with scallions to provide a burst of freshness.
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Ingredients
- 6 ears corn kernels cut from cobs (4-4½ cups)
- 1 cup diced red onion
- 1 cup diced poblano pepper
- ½ teaspoon ground pepper
- 1½ tablespoons white miso
- 2 teaspoons honey
- 2 teaspoon soy sauce
- 2 scallions sliced thin on bias
Instructions
BEFORE YOU BEGIN
- I prefer fresh corn in this recipe, but you can substitute 4 cups of thawed frozen corn if desired.
INSTRUCTIONS
- Remove the corn from the cobs.
- In a medium bowl, whisk honey, soy sauce, and miso. Set aside
- Heat a 12-inch cast iron skillet over medium-high heat. Add corn, onion, and poblano pepper. No need to add oil. Cook until al dente, about 2-3 minutes. stirring occasionally. You want to maintain a crunch while allowing the heat to release the sweetness from the corn, onions, and poblano pepper.
- Remove from heat.
- Add to the honey, miso, and soy sauce until coated about 30 seconds. Add ground pepper and toss for another 10 secdons.
- Garnish with scallions cut on the bias. May be served warm or at room temperature, but I prefer to chill for 2 hours then serve.
